Layered French toast with roasted apple sauce

Preparation - 30 min. + 12 h au frigo

Cooking -


Serves 6 to 8

  • 8 to 10 slices Italian or country bread, crust removed and cut into 2-cm dice


  • 1 Granny Smith apple, peeled, pips removed and cut into small dice
  • 225 g bacon, cut into 1-cm pieces
  • 750 ml (3 cups) grated white cheddar
  • 250 ml (1 cup) Stonewall Kitchen roasted apple grille sauce
  • 250 ml (1 cup) 35% cream
  • 250 ml (1 cup) milk
  • 5 eggs, lightly beaten
  • 5 ml (1 teaspoon) Favuzzi fleur de sel
  • 2 ml (1/2 teaspoon) freshly ground pepper
  • 1 ml (1/4 teaspoon) thyme


  1. In a pot, sauté the bacon until crispy, then transfer to paper towels to drain off excess fat.
  2. Butter a 23-cm by 33-cm pan and put in half the bread cubes.
  3. Cover with half the apples, half the cheese and half the bacon, one layer at a time, then repeat with the rest of each ingredient.
  4. Cover with the roasted apple sauce.
  5. In a bowl, whip together the cream, milk, eggs, fleur de sel, pepper and thyme.
  6. Pour over the bread mixture in the pan and press down with a spatula.
  7. Cover with plastic wrap and refrigerate for 12 hours.
  8. Preheat oven to 350°F (175°C) and bake the French toast for about 1 hour, or until nicely brown on top and fully cooked in the centre.
  9. Remove from the oven and leave to rest for 10 minutes before slicing and serving.

Used products